Description
This Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and refreshing dish featuring golden, crispy jasmine rice combined with fresh vegetables and herbs. The creamy, tangy peanut-chili dressing adds a perfect balance of heat and sweetness, making it an ideal light lunch or dinner option that’s quick to prepare and packed with flavor.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked jasmine rice (cold, preferably day-old)
- 1 tbsp vegetable oil
- Salt, to taste
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup green onions, sliced
- 1/2 cup chopped peanuts (optional, for crunch)
Peanut-Chili Dressing
- 3 tbsp creamy peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1–2 tsp chili garlic sauce (adjust to heat preference)
- 2–3 tbsp warm water (to thin)
Instructions
- Cook the Rice Crispy: Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Add the cold, cooked jasmine rice in an even layer and let it cook undisturbed for 5–7 minutes until the bottom becomes golden and crispy. Stir or flip the rice and cook for a few more minutes, then season lightly with salt. Allow the rice to cool slightly.
- Prepare the Dressing: In a small bowl, whisk together 3 tablespoons creamy peanut butter, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 tablespoon honey or maple syrup, and 1–2 teaspoons chili garlic sauce depending on your preferred heat level. Gradually add 2–3 tablespoons warm water to thin the dressing until it is smooth and pourable.
- Combine Salad Ingredients: In a large mixing bowl, combine the crispy rice with shredded carrots, thinly sliced cucumber, red bell pepper, chopped fresh cilantro, chopped fresh mint, and sliced green onions.
- Toss and Serve: Pour the peanut-chili dressing over the salad ingredients and toss well to evenly coat everything. Sprinkle the top with chopped peanuts if using for added crunch. Serve immediately to enjoy the contrast of crispy rice and fresh vegetables.
Notes
- Day-old rice works best for achieving a crispy texture since it’s drier than freshly cooked rice.
- Adjust the amount of chili garlic sauce to suit your heat preference; start with less if you prefer milder flavors.
- For a vegan option, use maple syrup instead of honey and confirm that the soy sauce is vegan-friendly.
- You can substitute peanuts with toasted cashews or almonds if desired.
- Serve immediately after tossing to keep the rice crispy; leftovers may lose their crispiness.
